Reviews and Recipes of a Raw Food Reveler – à la Joie de Jenn

I-Heart-Broccoli Hummus

March 22, 2012

Lately I’ve been experimenting with different varieties of hummus. A lot of vegans, myself included, keep this Middle Eastern dish on regular rotation due to it’s nourishing properties and almost effortless prep. I like to make a batch on Sunday for example, to have around throughout the week or pack as a healthy work lunch. To keep it from getting old, however, it’s nice to change things up a bit by playing with different flavors.

So when I first heard about broccoli hummus, I got SUPER excited, as broccoli is one of my favorite vegetables. I’ve tried a few different recipes, and believe it or not my fave happens to be bean free. That’s right, a chickpea-free hummus. Not surprisingly the original recipe comes from raw maven Gena over at Choosing Raw. However, the version I like best was adapted by Ricki at dietdessertndogs, as I tend to agree with her philosophy on garlic and hummus (these two were meant to go together).

Broccoli Hummus

Ingredients:

1 1/2 cups raw or steamed broccoli, chopped (about 1 large bunch)*

1 1/2 cups raw zucchini with skin, chopped (about 1 zucchini)

1/3 cup raw tahini

3 tbsp fresh lemon juice

1 tbsp mild miso

1 garlic clove

1/2 tsp cumin

1/2 tsp sea salt

freshly ground pepper, to taste

EVOO for drizzling

Blend the broccoli and zucchini in a food processor until finely chopped. Then add the remaining ingredients and process until smooth, scraping down the sides and adding a little water if necessary.

*Although this was meant to be a raw recipe, you could also try steaming the broccoli first. I prefer the flavor of steamed broccoli so I did this the first time I tried it. I’ve since tried the raw version as well, and both are good–though I imagine the raw variation probably lasts a little longer.